How to: Make your own – Cauliflower and Cheese Tots

The harvest is rolling in now, folks. It’s the very best time of year to get fresh everything and I’m feeling overwhelmed with choice!

I picked up 2 huge heads of cauliflower last week for $4. Because $4!

I made 4 cauliflower and cheese quiches (2 went straight into the freezer) and these little golden nuggets.

My little kiddo, who thank lordie is an excellent eater, is full-on in to the finger foods now. It took quite a while for her to warm up to actually feeding herself rather than playing the part of greek goodess and being hand fed by servants (read: mum & dad), but she’s got it now!

So, I made tot-sized tots! How perf.

I love that this is such a straightforward, simple recipe. Minimal ingredients, minimal prep, minimal fuss. While I haven’t experimented much with the recipe yet, I’m certain you could make changes to suit your needs. Panko rather than cornmeal, onion or garlic power rather than mustard or even a cheese switcheroo like parmesan or asiago.

Leaving the mixture in the refrigerator before forming your tots will give the cornmeal a bit of time to absorb a little moisture and will help them stick together. If you’re in a rush you can get away with leaving this step out, but you’ll have to treat the tots delicately until they’re cooked.

In they go!

Out they come, light, crispy and cheesy.

Eat them while warm from the oven. If for some crazy reason you have leftovers, they’re best re-heated in the oven. Dipping sauce you ask? I’d go with sriracha mayo, but that’s just me.